Photo: Greg Dupree Styling: Ginny Branch  
Hands-on Time
5 Mins
Total Time
20 Mins
Yield
Makes 1 1/2 cups

Strawberries and poppy seeds join forces to make a winning salad topper. Keep refrigerated for up to one week.

 

How to Make It

Toss together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand 15 minutes. Transfer the strawberry mixture to a blender, and process until smooth, about 30 seconds. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to bowl, and whisk in poppy seeds. Whisk vinaigrette just before serving.

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